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Ingredients
Scale
- 4 large russet potatoes (washed and dried)
- ¼ cup vegetable oil
- 1 tsp kosher salt (divided)
- ½ tsp black pepper (divided)
- ½ tsp garlic powder
Instructions
- Gather and prepare all ingredients. Preheat the oven to 425°F (220°C) and line a sheet tray with parchment paper. Wash and dry the potatoes.
- Lay the potatoes with their flattest side on the cutting board. Place a chopstick or similar-sized kitchen utensil lengthwise on either side of the potato.
- Using a sharp knife, make several 1/8-1/4 inch cuts along the potato, avoiding cutting all the way through. The chopsticks should help prevent you from fully cutting the potato.
- In a small bowl, whisk together the oil, salt, pepper, and garlic powder.
- Place the potatoes on the sheet tray. Brush the potatoes all over with about half of the oil blend, ensuring to coat them evenly with seasoning.
- Bake for 35 minutes, until the potatoes start to get tender and the cuts begin to separate. Pull the tray from the oven and baste the potatoes with the remaining oil, focusing on getting it between the layers. Return to the oven for another 35 minutes.
- Test the potatoes for doneness with a knife, fork, or toothpick. Serve warm or at room temperature, garnished with your favorite toppings.
Notes
For even cooking, ensure the potatoes are similar in size.
Feel free to add your favorite toppings like cheese, sour cream, or herbs after baking.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg